My potato, carrot and sausage pot

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 1 kg carrot(s)
• 250 g diced ham
• 2 liters of instant vegetable broth
• ½ pack of parsley, frozen or fresh
• 4 pieces of Bockwurst
• 400 g beans, white, optional
• n. B. Flour
• e.g. butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Prepare 2 liters of strong vegetable broth. Slice the potatoes, carrots, and frankfurters. Brown the ham cubes with 1 tablespoon of oil until nicely browned. Then deglaze with the vegetable broth and bring to a boil. Season to taste, as the potatoes and carrots can handle a lot of it. Add the sliced ​​potatoes and carrots. If you like, you can add 400g of white beans. Let the stew simmer until the carrots are still firm to the bite. This preserves the flavor. At the end, add the parsley and sausage pieces and simmer for 4-5 minutes. Make a roux from the flour and butter, then add it to the soup until the desired consistency is reached. If you like, you can purée some or all of the broth before adding the sausages. We don’t do this. Dark bread or a roll and sour cream go well with it.